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This test consists of 15 multiple choice questions and 5 short answer questions.

Multiple Choice Questions

1. What does one have to damage in cream to make butter?
(a) Fat globule membranes.
(b) Hop globule membranes.
(c) Git globule membranes.
(d) Protein globule membranes.

2. What creates buttermilk?
(a) Slighty sweetened melted butter.
(b) Whipped cream mixed with milk.
(c) Butter mixed in with milk.
(d) The watery portion of cream.

3. What dairy product contains several nutrients?
(a) Cream.
(b) Cheese.
(c) Ice cream.
(d) Milk.

4. Which of the following is a current method of preserving meat?
(a) Canning.
(b) Salting.
(c) Drying.
(d) Taping.

5. What dangerous bacteria can the antibiotics create?
(a) Salmonella.
(b) BSE.
(c) Corina.
(d) Goading.

6. What vitamin do Brussels Sprouts contain?
(a) Vitamins E and C.
(b) Vitamins B and D.
(c) Vitamins C and A.
(d) Vitamins F and G.

7. What family is broccoli a member of?
(a) Cabbage.
(b) Starch.
(c) Lettuce.
(d) Beet.

8. What does the lactic acid in cheese convert sugar to?
(a) Acid.
(b) Mold.
(c) Crystals.
(d) Salt.

9. What method do people use to harden the liquid oil in margarine?
(a) Oxygenation.
(b) Oxidisation.
(c) Hygenetics.
(d) Hydrogenation.

10. How can one cook vegetables to avoid flavor loss?
(a) Roast quickly.
(b) Bake slowly.
(c) Fry quickly.
(d) Boil slowly.

11. Which of the following is known as a bitter lettuce?
(a) Sewdish.
(b) Garden.
(c) Iceberg.
(d) Chicories.

12. What two vitamins does milk contain?
(a) E and C.
(b) A and C.
(c) C and D.
(d) A and D.

13. What often turns brown after cutting them?
(a) Carrots.
(b) Potatoes.
(c) Asparagus.
(d) Artichokes.

14. What kind of food does Chapter Five examine?
(a) Meat.
(b) Dairy products.
(c) Minerals.
(d) Vegatables.

15. What drug do farmers use on animalw to create the hormones needed for leaner meat?
(a) Antibiotics.
(b) Steroids.
(c) Morphine.
(d) Caffeine.

Short Answer Questions

1. What kind of meat does the author suggest people should grill?

2. What kind of bacteria is used in cheeses such as Limburger?

3. What family is the tomato a member of?

4. What family is spinach a member of?

5. What helps produce leaner meat in some countries?

(see the answer keys)

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